Real Deal Pumpkin Truffles
Serves: Makes approximately 12-16 truffles
  • For truffles
  • 4 dates, chopped
  • ½ cup natural smooth peanut butter
  • 2 tbsp pumpkin puree or natural pumpkin butter
  • 2 tbsp unsweetened cocoa powder
  • 2 tbsp almond flour
  • ¼ tsp cinnamon
  • ⅛ tsp nutmeg
  • For Coatings
  • 1 12 ounce bar of dark chocolate, chopped
  • 3 tbsp of cocoa powder, set aside in a small bowl
  1. Pit and roughly chop dates. Using a food processor, process into fine pieces.
  2. Add remaining ingredients and process until combined and finely chopped. Mixture should be very sticky.
  3. Using 1 teaspoon of mixture at a time, hand roll into balls and place on parchment lined sheet. Place in freezer for 15 minutes.
  4. Rough chop bar of unsweetened dark chocolate, then melt slowly in a double boiler.
  5. Using toothpicks or a small fork, dip half of the truffles, one at a time in the melted chocolate and place back on parchment paper.
  6. For remaining truffles, roll one at a time in cocoa powder and place back on parchment.
  7. Freeze for 10 minutes or until hardened. Store separately in a small plastic bag until ready to serve.
Note: Use remaining melted chocolate to double dip truffles, or make a quick homemade chocolate bar. Pour on parchment paper and sprinkle with chopped nuts and/or diced dried blueberries, cherries. Set aside to harden
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